Stay cool with these salads: Chefs share refreshing recipes to soothe your body and mind

As the summer sun relentlessly blazes overhead, the mere thought of a heavy meal can send shivers (of dread) down your spine, and leave you feeling sluggish. If you are struggling to find refreshing meals, we've got chefs to share salads that vibrant, light, and bursting with flavors that cool you from the inside out. Forget the limp lettuce and bland dressings of side dishes from the past. These summer salads are a symphony of flavours and textures, designed to excite your taste buds and calm your body. So, ditch the heat and dive into a world of salads that will make you smile, one crisp bite at a time.

Watermelon and labneh salad
Inspired by the popular street snack of watermelon wedges dusted with tangy chaat masala and black salt, Altaf Patel, corporate chef at Geist Brewing Co. has created a fresh watermelon salad accompanied by creamy labneh. "We are passionate about taking comforting dishes and reimagining them in exciting, innovative ways which is why we deliberately paired watermelon with the unexpected labneh cheese. Our signature Geist twist comes in the form of a jaggery dressing capturing those beloved spiced notes, along with an addictively crunchy white sesame chikki brittle for texture. This simultaneous sense of nostalgia and innovation is what I love most about crafting unique dishes."

Ingredients
Watermelon 380 gm
Labneh 50 gm
Leafy greens mix 100 gm
Pumpkin Seed 10 gm
Pomegranate 10 gm
Red Radish 15 gm
Mint Leaf 10 gm
Coriander Leaf 10 gm
Carrot julienne 10 gm
Cucumber Slices 10 gm
White Sesame Chikki 20 gm

For jaggery and chaat dressing
Liquid Jaggery 200 gm
Lemon 200 gm
Salad Oil 460 gm
Chaat Masala 15 gm
Mint chopped 10 gm
Black Salt 5 gm

Method
1. Deskin and cut the watermelon in 1-inch-thick slice, making even dice of 1 x 1 inch
2. Add the jaggery and chaat dressing and arrange the watermelon in the centre of the plate
3. Pipe the homemade labneh on alternate dice of the watermelon
4. Tossed the mesclun mix with the jaggery and chat dressing, and arrange it around the watermelon
5. Top it up with fresh mint leaf, coriander leaf, carrot julienne, cucumber slices with mesclun mix
6. Garnish it with pomegranate seeds, pumpkin seed, and sesame chikki.
7. Keep the remaining jaggery and chaat dressing refrigerated for further use.

Watermelon feta steak
"This refreshing salad isn't just a delightful combination of textures, it's a symphony of flavours," claims Ajay Thakur, head chef at Hitchki and Henpecked. Imagine a burst of summer on your plate: sweet watermelon chunks mingling with peppery arugula, salty crumbles of feta cheese, and the bright pop of fresh mint. Perfect for the hot weather gatherings, this recipe is sure to be a crowd-pleaser.

Ingredients
Watermelon
Baby rocket lettuce 100 gm
Micro greens 1 bunch
Pine nuts 30 gm
Feta cheese 100 gm

For mint dressing
Olive Oil 3 tbsp
Lemon 1 no
Honey
Fresh mint, chopped 20 gm
Fresh basil 20 gm
Freshly ground black pepper
Kosher salt to taste
For balsamic reduction
Balsamic vinegar 300 ml
Bay leaf
Palm sugar 30 gm

Method
1. To make the balsamic reduction, pour the balsamic vinegar, bay leaf and palm sugar in a sauce pot. Put on a slow flame for simmering till the content is reduced to ¼ and acquires a coating consistency. Cool the reduction at room temperature.
2. To prepare the watermelon steak, start by de-skinning and deseeding the watermelon, and cut into 4-inch diameter.
3. In a mixing bowl whisk all ingredients for mint dressing and refrigerate.
4. Gently dress the watermelon steak with mint dressing and place in a serving bowls.
5. In a large bowl toss the baby arugula and micro greens with a dash of mint dressing and place it on top of dressed watermelon steak.
6. Sprinkle the salad with feta crumbles, pine nuts and drizzle of balsamic reduction

Summer salad
Craving a summer salad that's both satisfying and refreshing? Look no further than this crunchy salad with greens, nuts, and a soothing cilantro lime salad dressing. "The unique combination of tamari, chili powder, and a touch of balsamic vinegar delivers a burst of umami flavor with a hint of spice, perfectly complementing the fresh ingredients," shares Jagmohan Singh, food and beverage manager at Araiya Hotels and Resorts.

Ingredients
Romaine lettuce 1 medium head
Shiitake mushroom 100 gm
Walnut 5 no
Red cabbage and radish 80 gm
Jalapeno sliced (optional)
Sliced avocado 1 no
Cilantro lime dressing 60 gm
Crispy tortilla sliced into strips 2 no
Chopped bell pepper 30 gm
Corn 30 gm
Green onion 30 gm
Olive oil 1 tbs
Sea salt as per taste
Freshly ground black pepper as per taste

Method
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
2. Toss the tortilla strips with a tiny bit of olive oil.
3. Over medium heat put olive oil add mushrooms and cook until begin to brown and soften.
4. Stir in the walnut and lightly toast for 1 to 2 minutes.
5. Stir in the tamari and chilli powder. Add balsamic vinegar and stir again.
6. Remove from the heat and season with salt and pepper to taste.
7. Assemble the salad with the romaine lettuce, cabbage, black beans, radishes, tomatoes, avocados, jalapenos, and generous dollops of cilantro lime avocado dressing.
8. Drizzle with olive oil and sprinkle with sea salt. Serve with lemon wedges and extra dressing on the side.

Also read: How Mumbai's iconic restaurants stay relevant in changing times